- Clean and wash the fish.
- Cut it into big pieces (or leave it whole) and season it with salt.
- In a pot, bring 7-8 teacups of water to the boil.
- Drop into the boiling water the vegetables, the olive oil, the bay leaf, salt and pepper.
- Cook them for about half an hour, carefully add the fish and continue cooking for a further 15 minutes. - Take the fish out with a slotted spoon on to a platter.
- Strain the broth in case of little bones.
- Place the vegetables and the broth in a liquidizer and blend.
- Return the soup, i.e. the mashed vegetables and stock, to the heat.
- When it begins to boil, add the washed and strained rice and cook for about 20 minutes.
- Remove the pot from the fire.
Make en egg and lemon sauce («avgolemono») as follows:
- Beat the eggs and lemon juice.
- Start adding tablespoons of the soup beating at the same time.
- Pour the prepared egg and lemon sauce into the soup stirring slowly all the time.